Churrasco con Chimichurri Rojo [Skirt Steak with Red Chimichurri]

beef steak

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken is leaner and pork is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola is more budget-friendly.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar is often considered healthier, while white vinegar is cheaper.

fresh parsley

🥗Healthier: spinach

💰Cheaper: dried parsley

Spinach adds nutrients and dried parsley is more affordable.

Take skirt steak out to reach room temperature.

Season the steak with salt on both sides and garlic powder.

Preheat the oven to broil, setting it to high heat.

Place the steak in an oven-safe dish, about 6 inches away from the heat source.

Broil the steak for about 3 to 3.5 minutes on one side.

Flip the steak and broil for an additional 2.5 minutes on the other side.

Remove the steak from the oven and let it rest for about 6 to 8 minutes.

Chop cilantro and parsley for the chimichurri.

Chop roasted red bell peppers into small pieces.

Combine the chopped roasted red peppers, cilantro, and parsley in a bowl, maintaining a 2:1 ratio of red peppers to herbs.

Add 3 to 4 minced garlic cloves to the mixture.

Sprinkle in half a teaspoon of cumin and a teaspoon of smoked paprika.

Add crushed red pepper flakes to taste.

Pour in half a cup of red wine vinegar, adjusting to taste as needed.

Add about a tablespoon of extra virgin olive oil to the mixture.

Season with a pinch of fine salt and mix everything together.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary